Poori /

Diwali Dishes


  • 3 cups whole wheat flour
  • 2 cups white flour
  • 1 Tbsp canola oil (for dough)
  • 1/4 tsp salt
  • 1 cup lukewarm water oil for frying


  • In a large bowl mix both the flours, oil and the salt.
  • Slowly add the water to make a soft dough.
  • Once well mixed, knead for 4-8 minutes until dough is smooth.
  • Cover and leave for 20-40 minutes.
  • In a wok or deep skillet, pour enough oil to fry the pooris. While the oil is getting hot, divide the dough into balls, the size of an orange.
  • This will be easier if you moisten your hands with water. Next, dust a flat surface with flour and roll out the dough balls to 1/8 inch with a dusted rolling pin.
  • In very hot oil, carefully place one poori to the side of the skillet and let it slide into the center.
  • The poori should sink to the bottom of the oil, then rise to the surface after a few seconds.
  • Now press it lightly with a spatula and the poori should swell up.
  • Gently turn and cook the other side for 10 seconds until golden brown.
  • Set aside on paper towels to drain.
  • Makes about 16 pooris